Last year at about this time I collected spruce tips, the new growth found on the end of the tree’s branches. I ground and dried some with coarse salt and some with sugar as described in this post. I have since used these ingredients in marinades, baking and even a salty caramel ice cream.
The problem with foraging is that some things are only available for a few days, and by the time I collect them, make a recipe and post it, it can be too late for anyone to use until the following year. So before the tips make their appearance, I decided to show another way to use this fleeting but worthwhile flavouring.
Having recently been treated to some gravlax (cured salmon) made with juniper berries a friend made, I thought of trying it with my preserved tips from last year. I followed my friend’s method for curing the salmon, substituting spruce for the juniper.
Spruce Tip Gravlax
1.5 lbs (approx.) salmon fillet with skin on
3 Tbsp spruce tip salt
3 Tbsp spruce tip sugar
1 tsp black pepper
Mix together the salt, sugar and pepper. Cover the bottom of a dish with half the mixture. Place the salmon fillets on top skin side down and sprinkle the rest on top. Give it a little rub. Cover with plastic wrap and place a weight on top to press it down. A plate with something heavy on it works fine. I used a large stone. Place it in the refrigerator, and each day for five days turn the salmon. On the fifth day, uncover it and either wipe off the excess salt mixture or run it under cold water and pat dry.
Slice it very thin with a sharp knife. It will keep in the fridge for about a week and can be frozen.